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Mother's Day Slices

4 servings

Ingredients

• 6 Stk Egg yolk
• 90 g Powdered sugar
• 1 Prise Salt
• Lemon or orange zest (nach Bedarf)
• 6 Stk Egg white
• 60 g Caster sugar
• 120 g Flour (semi-strong, sifted)
• butter (for sheet pan) (nach Bedarf)
• 150 g chocolate (chopped)
• 0.38 L Milk
• 2 Stk Eggs
• 30 g Flour (for cream)
• 120 g butter (for cream)
• 0.38 L whipped cream
• Sugar (nach Bedarf)
• Candied cherries (nach Bedarf)

Instructions

1. Beat six egg yolks with 90 g powdered sugar, a pinch of salt and grated lemon or orange zest until creamy.
2. Whip six egg whites into stiff peaks and gradually beat in 60 g fine granulated sugar.
3. Gently fold in the egg yolk mixture and 120 g sifted durum flour.
4. Spread the batter pencil-thick on a buttered and flour-dusted baking sheet and bake in a very hot oven (about 220°C) until golden yellow.
5. After cooling, cut the sponge cake into four strips.
6. Spread chocolate cream and then firm whipped cream thickly on three strips, stack the strips and cover with the fourth strip.
7. Spread the remaining cream on the surface.
8. Decorate richly with whipped cream and place candied cherries as decoration.
9. Chill and cut into slices.
10. For the chocolate cream: stir 150 g chopped chocolate with 0.375 l milk, two eggs and 30 g flour well and beat over a hot water bath until nearly boiling.
11. Beat 120 g butter until creamy and blend in spoonful by spoonful with the cooled chocolate mixture.
12. For filling and decoration: beat 0.375 l whipped cream until stiff and sweeten with a little sugar.

Based on a cookbook by Hans Hofer (1964), adapted with AI.